Bali BBQ Braised Beef

Bali BBQ Braised Beef

Comfort food, gone Bali. Beef slow-braised until fork-tender in our Bali BBQ sauce brings rich, savory-sweet flavor to chilly nights. Pile it onto toasted rolls with crunchy slaw or spoon it over jasmine rice to soak up every last drop.

CHEF NOTE Have fun with it! This beef is super versatile, so don’t stop at the hoagie or rice bowl. Pile it onto tacos, turn it into a Bali BBQ pizza, toss it with noodles or pasta, stuff it into a quesadilla, or even spoon it over crispy fries. Use whatever you have and make it your own !!!! The beef is the star, and there are really no rules here

INGREDIENTS

Yield: 8 portions

3 lb Beef chuck, cut into 2–3-inch chunks

1½ tbsp Neutral oil

1 large Onion, roughly diced

2 medium Carrots, roughly diced

2 stalks Celery, roughly diced

4 cloves Garlic, smashed

1-inch piece Fresh ginger, sliced (optional)

2 each Bay leaves

1 cup Bali BBQ sauce of choice, divided

3 cups Beef stock or water (add as needed to cover the meat)

1 tbsp Coconut aminos

As needed Salt and black pepper

INSTRUCTIONS

1. Sear the beef. Season the beef lightly with salt and black pepper. Heat the oil in a Dutch oven or heavy-bottomed pot. Sear the beef in batches until well browned on all sides. Remove and set aside.

2. Build the mirepoix. In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes, until softened and beginning to caramelize. Add the garlic and optional ginger; cook for 1 minute.

3. Build the braise. Return the beef to the pot. Add the bay leaves, coconut aminos, and ½ cup of the Bali BBQ sauce. Add up to 3 cups beef stock or water as needed to cover the meat. Stir to combine.

4. Braise — choose your method.

OPTION 1 — OVEN: Bring to a gentle simmer, cover, and transfer to a 325°F oven. Braise for approximately 2½–3 hours, or until the beef is fork-tender.

OPTION 2 — STOVETOP: Bring to a gentle simmer, cover, and cook over low heat for approximately 2½–3 hours. Keep it at a very gentle simmer and stir occasionally. Check the liquid as it cooks and add a splash of water or stock if needed. Cook until the beef is fork-tender.

5. Reduce and finish. Remove the beef and bay leaves. If needed, reduce the braising liquid until slightly thickened. Stir in the remaining ½ cup Bali BBQ sauce.

6. Finish the beef. Return the beef to the sauce and gently pull or break into tender pieces. Taste and adjust with additional Bali BBQ sauce, coconut aminos, salt, or pepper as needed.

Serving Options:

PULLED BALI BBQ BEEF HOAGIES

Build: Toasted hoagie roll, Pulled Bali BBQ braised beef, Crisp cabbage or cucumber slaw, Crispy fried onions or shallots, Extra Bali BBQ sauce Optional: sliced pickles, jalapeño, or scallions. Toss the warm pulled beef with a little extra BBQ sauce before piling into the toasted roll.

BALI BBQ BEEF RICE BOWL

Build: Steamed jasmine rice, Bali BBQ braised beef, Fried egg, Cucumber salad, Crispy fried onions or shallots Optional: scallions, fresh herbs, sliced chili, sesame seeds, or an extra drizzle of Bali BBQ sauce. Keep the cucumber salad bright and acidic to balance the rich beef.

Chef Maya Aldy

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